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This is my great-grandmothers recipe. She made it during the depression. We love this recipe very much, but in the last few years have modified it a tad. When we are making a quick batch we use a buttery cracker such as Ritz instead of saltines and butter. Cuts the time and some of the fat. Hope you enjoy!

We really enjoyed these! I did take the advise of another user and premelted the carmels and drizzed it over the nuts rather than baking. I think next time I make these I will try using milk chocolate instead. These made a great addition to my good boxes and everybody enjoyed!

This is my great grandmother's receipe. I thought I would add a note. This is a dense cake and I never bake it in round pans I think it is do heavy to make a good layer cake. I always make a sheet cake out of it. I also usually serve with warm berries and whip cream. I mostly use blackberries and blueberries. I heat them in a sauce pan on low until they start to "melt down" then I add some honey and bring it to a boil. I then thicken it into a sauce with cornstarch. Thought I would add that note! Hope it helps those looking at this recipe.

This cake is awesome. I frost with a basic cream cheese/powdered sugar frosting. I also put my walnuts through the salad shooter to it really finely graded. It makes a wonderful dense filling cake. Thanks for the great recipe. It will be the only carrot cake in my recipe box!

This recipe is so good!!! I added a touch more sin to it by melting together 3/4 c brown sugar, 1/3 c butter, 3 tbsp of heavy whipping cream. Once melted add chopped pecans and spread over the top of the bread before cooking. I even run the knife down the middle a few times to get some of the topping in the bread. Warning: Addicting!!!

This is a good reciepe. Simple and easy to make. I cook Organic and this is a very cost effective meal for 5. Served with bread and parmesan cheese. I will keep this one on the books for future fall nights.